What size slow cooker should I use for Slow Cooker Cowboy Casserole?

You’ll want a 6-quart or larger slow cooker for the Slow Cooker Cowboy Casserole, especially if you’re layering potatoes, beans, beef and sauce. A smaller unit may overflow or cook unevenly, so go with a 6-qt to 7-qt model for best results.

Can I skip browning the ground beef before cooking?

Yes, you can skip browning the ground beef before making the Slow Cooker Cowboy Casserole, but browning first gives extra flavor and helps drain excess fat. If you skip it, use lean ground beef and adjust seasoning since it may cook in more moisture.

How long does Slow Cooker Cowboy Casserole last in the fridge or freezer?

Once cooked, store your leftover casserole in the fridge in an airtight container for up to 3-4 days. For the freezer, portion it into freezer-safe containers and freeze for up to 2-3 months. Reheat in the oven or microwave until warmed through.

What can I serve with Slow Cooker Cowboy Casserole?

This dish pairs perfectly with cornbread, a green salad, or steamed green beans. If you want starch, serve over rice or alongside a dinner roll. Those sides help balance the hearty, cheesy ground beef and potato layers.

Slow Cooker Cowboy Casserole – 5 Easy Steps to Irresistible Comfort

Description

A hearty, family-friendly meal featuring layers of tender potatoes, savory ground beef, creamy sauce, and melted cheese — this Slow Cooker Cowboy Casserole is the ultimate comfort food. Easy to prepare, perfect for weeknights, and packed with rich flavors that everyone will love.

Ingredients

Scale

1½ pounds lean ground beef
1 medium onion, diced
4 cups sliced russet potatoes (about 3 large)
1 can (15 oz) baked beans or pinto beans, drained
1 can (10 oz) cream of mushroom soup
1 cup frozen or canned corn, drained
1 can (14.5 oz) diced tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1½ cups shredded cheddar cheese
Salt and pepper, to taste

Cook Mode Keep your screen awake while you cook

Instructions

Brown ground beef and diced onion in a skillet over medium heat until cooked and lightly caramelized. Drain excess fat.
Spray or lightly oil the slow cooker to prevent sticking.
Layer half the potatoes, half the beef mixture, and half the beans, corn, and diced tomatoes. Repeat layers.
Pour the cream of mushroom soup evenly on top. Season with salt, pepper, and spices.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Sprinkle cheese on top during the last 15 minutes, cover, and let it melt.
Serve hot with optional toppings like sour cream or chopped parsley.

Notes

Browning the beef first adds flavor and prevents excess grease.

For a spicy kick, add jalapeños or chipotle peppers.

Make-ahead: Assemble the ingredients in the cooker the night before and refrigerate until ready to cook.

Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate (approx. 1½ cups)
Calories: 480
Sugar: 6 g
Sodium: 890 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 95 mg